Let me start by saying I am not the sappy, romantic kind. Valentine’s Day is, for me, more of a marketing scheme than anything. If we do a bit of research, the legend of St. Valentine is not too clear. Whether it originated in ancient Rome with the celebration of Lupercalia, or in the Middle Ages England and France, where St. Valentine became the patron saint of the day, in the end, it became the date associated with romance and sweethearts, the day to exchange love notes and send flowers. For me, the marketing behind it is excessive, and I shy away from any commercial kind of gimmick, preferring instead, to show my love and appreciation every day of the year.
Having said that, let me say that I love chocolate, and I have no qualms in making something sweet to share with my loved ones. This is how this recipe came about. You know I am a traditionalist at heart, I love everything Mexican and I love making food using the most Mexican of ingredients.
Cacao originated in southern Mexico (or the general area, depending on who you ask!), and so did vanilla. Tequila is our most iconic spirit, and chiles are native to Mexico as well. Why not put all these ingredients together to make something sweet, seductive and delicious?
Of course you can make truffles using only chocolate and cream, but the addition of these ingredients make a truly special treat. It helps to know the flavour profile of chiles, and the taste of pasillas (or even anchos) complements this cacao in a spectacular way. Another ingredient you could add to this truffle is Mexican canela - you could omit the tequila and add the canela instead. As with everything, you can play around with the recipe and find the flavour combination you like.
In these pandemic times, it may be a bit difficult to procure all these special ingredients, so if you only have bittersweet chocolate, plain tequila, regular vanilla or cinnamon, go ahead and use that! Make it your own and most of all, I hope you enjoy the process and the result. Happy un-Valentine’s Day!
Trufas de Chocolate Mexicano
Mexican Chocolate Truffles
225g Cacao Barry 66% Single Origin Mexico chocolate (about 1 1/2 cups)
7 Tbsp whipping cream
1 Tbsp Patrón XO Café coffee liqueur
Seeds scraped from ½ vanilla bean
1 tsp pure ground pasilla (or ancho) chile (optional)
Pinch sea salt
2-4 Tbsp cocoa powder
Place chocolate in a medium bowl.
In small saucepan, place cream, coffee liqueur, vanilla bean seeds and ground chile. Bring to a very gentle simmer and immediately pour into the chocolate bowl. Let mixture sit for 5-8 minutes, to allow the chocolate to soften.
Add salt and whisk to combine - make sure chocolate is completely melted and smooth. If lumps remain, put bowl over a pan of gently simmering water and stir until chocolate is melted completely.
Place bowl in fridge for about 40-60 minutes, to allow mixture to harden somewhat.
Using small ice cream scoop or spoon, portion into small balls. With gloved hands, smooth out chocolate balls - it’s ok for them to have some grooves.
Place cocoa powder in small bowl and toss chocolate balls in cocoa powder.
Refrigerate truffles until completely firm.
Makes about 24 truffles.